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The lean fats in our Bone-Out Lamb Leg breakdown wonderfully as a roast and create a delicious texture and richness. Having the bone-out on this cut makes it easier to handle and can then be tied to ensure uniform cook time. Best prepared as a roast. Please specify in notes if you would like it butterflied or rolled and tied.

*Picture is of a butterflied lamb leg best suited for grill, can also be rolled and tied.


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